Kick Ass Flank Steak and Chorizo Chili!

December 6th, 2014 Black Dynamite

Woah….feels like forever since we’ve made a post on here but we’re back! And its starting to get cold again so that means it’s time for one of our favorite winter meals, CHILI! We like to try a variety of different types because well….chili is awesome….but this one is probably one of our favorites! It combines marinated flank steak and spicy chorizo to make a perfect, just spicy enough chili that when mixed with sour cream and cheddar will blow your mind! The secret is the marinated flank steak which by itself is a tough piece of meat but marinated and sliced against the grain becomes tender and delicious. Read on for chili nirvana….

Steak Ingredients:

Juice from 1 orange, 1 lime, and 1 lemon

1/2 cup of good olive oil

1/2 cup soy sauce

4 cloves of garlic, minced

2 jalapenos, mined

1/2 bunch of cilantro, chopped

1 tbsp chili powder

1 tbsp cumin

1 tbsp paprika

1 tbsp black pepper

1 tsp oregano

2-3 lbs of flank steak

Chili Ingredients:

Marinated flank steak

1/2-1 lbs chorizo, uncased

1 large onion, chopped

2-3 cups chicken broth

1 can of rotel tomatoes, mild

1 can diced tomatoes

1 can black beans, drained and rinsed

1 small can tomato sauce

2-3 tbsp chili powder

1 1/2 tbsp cumin

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1 tbsp flour

Method:

First, start with your steak. Take your flank steak and place it between two pieces of plastic wrap. Then pound that biznitch until it’s about 1/4″ thick. This may take a few minutes and your neighbors might think your murdering someone but who cares! Don’t be afraid to beat your meat…heh…anyways…Once its flat, take a sharp object and poke holes into your meat. Now mix up the wet ingredients and spices in a large gallon ziploc bag and toss in your meat. Make sure it’s well coated and let this marinate work for at least 5 hours or overnight.

Now for the chili! Take your steak out at least 2 hours ahead of time to let it get to room temperature. Then cook it on both sides for about 3-5 minutes each or until it is medium rare on the inside ( it will cook more in the chili). Once it’s cooked, set aside and let it rest. Toss your chopped onion into a pot and start cooking it. Next cut open your chorizo and squeeze it into the pot with the onion. Once thats all cooked, toss in the rest of your ingredients. Now go back to your steak. You want to slice this against the grain so that it is very tender! So start slicing it into thin strips. Then cut those strips into about 1/2 long sections. Making nice bite size steak pieces. Toss your steak in the pot. Bring this awesomeness to a boil and then back off the heat to a simmer and let simmer for 20-30 minutes. We will tell you that this stuff only gets bette the longer you have leftovers so be prepared! If it lasts that long!